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Grandma Arndt's Pickles
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
650 minutes
Colorful pickled vegetables in glass jars.
Ingredients:
  • 0.5 cup kosher salt
  • 4 cups water
  • 10 medium pickling cucumbers, sliced lengthwise into spears
  • 4 cups white sugar
  • 3 cups distilled white vinegar
  • 1 cup water
  • 2 tablespoons whole mustard seeds
  • 2 teaspoons celery seed
  • 1 teaspoon ground dried turmeric
  • 1 tablespoon pickling salt
  • 6 large carrots, peeled and sliced lengthwise into sticks
  • 4 green bell peppers, seeded and cut into strips
  • 4 red bell peppers, seeded and cut into strips
Instructions:
  • In a large container, dissolve 1/2 cup of salt in 4 cups of water to create a brine. Add the cucumber spears to the brine and let them sit overnight.
  • Drain and rinse cucumbers thoroughly, then set aside for the next day.
  • In a large nonreactive pot, mix sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt. Bring it to a boil. Add carrot sticks and cook for 2 minutes until tender. Stir in pepper slices and cucumbers and bring back to a boil.
  • Begin by sterilizing the canning jars and lids in boiling water for a minimum of 5 minutes. Then, fill the hot jars with the pickles, leaving 1/4 inch of space at the top. Next, gently dislodge any air bubbles by running a knife or thin spatula around the insides of the jars. Clean the rims with a damp paper towel to eliminate any food particles. Seal with lids, screw on rings, and process in a boiling water bath canner for 15 minutes. Finally, remove the jars, let them cool to room temperature, and enjoy your pickles!
  • Wait for lids to cool completely, then press down firmly on the center of each lid to confirm a tight seal (lid should not move when pressed). Store jars in a cool, dark place.

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